The beast took 6 1/2 hours. Came out fantastic. Forgot pics right out of the smoker. I took the pic with my hand in it for reference
I cooked and 8.5 pound bone-in breast last week. It cooked to 165 degrees in a little over 3 hours. I used Kingsford Original with a few chunks of peach wood for smoke. It was mighty fine. The cook was much faster than expected though.Turkey breast were on sale so I grabbed one to freeze. Anyone done just a breast? Any idea how long it would take? Just shy of 3lbs
Howdy,
well it's been about 9 months since I last posted. My 15 month old and my business have kept me very busy. Just wanted to wish the Brethren a happy holiday season. Glad to see this thread still on the front page.
Despite my limited activity here on the forum I have been going strong with the PBC. I Have switched to a full lump set-up, and I have to say I much prefer the flavor. Not that the Briq was bad by any means, I just feel there is a little more nuance and complexity to the lump's smoke. Regulating temp has been a little tricky with my patented PBC temperature regulator AKA an old glove stuffed in the intake. it hasn't been too bad but I do wish there was a Weber like vent for those really low and slow sessions.
I know so many people rave about the chicken on the PBC, and for good reason, but my god this thing cranks out the best ribs. It has gotten to the point that when I fire the PBC up half of the neighborhood ends up just "popping in" which makes me feel pretty good because we actually have a very good BBQ joint INSIDE our neighborhood.
One thing I did want to ask is if any of you leave the PBC uncovered outdoors. I usually pull it into the shed but haven't lately just because of how much I have been using it. I knows it's very well constructed but wanted to make sure I'm not going to ruin it over the winter if I get too lazy.
Luberconn is really putting that PBC through its paces. Nice work and it looks great
ha! football and the holidays are going to keep me busy on the smoking front i think i'm going to throw on the turducken this afternoon.